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(Nice ‘N Crisp!) Oreo Cookies 🥛 gluten free & keto

Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies… but at just 1g net carb a pop!

Gluten free & keto oreos stacked with a glass of milk
(1g net carb!) Gluten Free & Keto Oreo Cookies

Gluten Free & Keto Oreo Cookies

Nice ‘N Crisp!

Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk?! There’s a reason classic become classics, and oreos are a prime example.

And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk. 

Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb; i.e. these cookies are an ideal keto macro situation!

p.s. the base recipe for the cookies is very similar to our grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!

Keto chocolate cookie dough
Grain Free, Gluten Free & Keto Oreo Cookies

The Deets

Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.

The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).

And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).

Unbaked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Chocolate

Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.

Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.

For the Dutch-processed alkaline cocoa I always highly recommend Valrhona, known to be one of (if not the) best cocoas in the world.

Closeup keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Flours

Oreos are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

Piping on the vanilla cream filling of the oreo cookies
Grain Free, Gluten Free & Keto Oreo Cookies

The Sweetener

Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).

My current favorite for these guys? Lakanto without a doubt. The added monk fruit means the least cooling effect (in my opinion!).

Just note that erythritol takes a while to crunch up post baking. So give your cookies ample time (think anywhere from 2-4 hours) to get nice and crisp.

Also keep in mind that, as much as I’m a fan of allulose and xylitol in general, they result in chewy rather than crisp cookies here (as it takes up to a day or two to go back to its solid state!). So no xylitol or allulose please. And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.

For the vanilla cream filling, however, you can pretty much use whatever sweetener floats your boat. But it must be powdered

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Just baked keto chocolate wafer cookies
Grain Free, Gluten Free & Keto Oreo Cookies
Assembling a keto oreo cookie with vanilla cream filling
Grain Free, Gluten Free & Keto Oreo Cookies
Keto oreo cookies in a box
Grain Free, Gluten Free & Keto Oreo Cookies

Gluten free & keto oreos stacked with a glass of milk

Gluten Free & Keto Oreo Cookies

Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies... but at just 1g net carb a pop!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
5 from 24 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Cookies, Dessert
Cuisine European
Servings 24 oreo cookies
Calories 86 kcal

Ingredients
 
 

For the keto oreo cookies

For vanilla cream filling

Instructions
 

  • Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
  • Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes). 
  • Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 
  • With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  • Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  • Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter). 
  • Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking. 
  • Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!). 
  • To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture. 
  • Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set. 
  • The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Notes

*Adding coconut oil to the vanilla cream improves the texture quite a bit. It also adds very little taste, but you can always use refined coconut oil (tasteless) or simply add more butter. 
Please note that nutrition facts were estimated per keto oreo cookie. We found the recipe to yield 24 sandwich cookies (i.e. 4 dozen single cookies). 

Nutrition

Calories: 86kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 34mg | Fiber: 1g | Vitamin A: 150IU | Calcium: 18mg | Iron: 0.5mg
Keyword gluten free oreos, homemade oreo cookies, keto oreos
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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130 comments

  1. Tracy Tan says:

    Hi. The biscuit came out crunchy after being cooled down for an hour but went soft after 3 hours. What’s the possible reason ?

    • Are you having a super humid summer Tracy? If so, might want to put them in an airtight container asap. And if they go soggy, you can always pop them back in the oven for a few minutes to get the humidity out of them again 😉 xo!

  2. Brenda says:

    I just made the cookie part – chilled 2 logs in frig, then sliced and baked – wonderful! I used monkfruit erythritol and had NO aftertaste, just great chocolate flavor!!! I plan to always have these logs in the freezer ready to slice and bake.

  3. Milena says:

    AMAZZINNNGG!!!! (But so are ALL of your recipes!) and the thorough way you always, always breakdown everything and the WHYs and WHY NOTs for specific ingredients! Very appreciative!!

    I am attempting to make animal crackers and this looks like it will also serve well as a base to get the crispiness. Since I will be leaving out the cocoa, do you think I should decrease the amount of butter and sugar?

    • Awww thanks Milena, so happy you enjoy the blog!! For animal crackers I would actually check out either the graham crackers or the shortbread cookies (they’re similar to this one, but I already adjusted them without the cocoa ;)!) xo!

  4. Diane Summers says:

    I’m giving you a thumbs up for this recipe! The cookies turned out nice and crunchy and the filling is way better than the filling that is in an Oreo! I used Lakanto classic in the cookie, then made my own powdered Lakanto for the filling. These are very good and I’m even passing some of these on to my friends! Thanks for another great recipe!

  5. keto treats says:

    Thanks so much for all your wonderful recipes! My guy has given everything I’ve made from your site rave reviews!

  6. Lara says:

    I absolutely love these recipes but I will say it took me three hours in the kitchen. but you know what these came out so delicious and I have never had anything like this in my life and I will be making these more than once in my life. Trust me I don’t care if I have to stay in three hours in the kitchen it is beyond worth it!

    I wish I could post pictures it would make it easier, but since I don’t think I can I will simply try to explain .

    when I made these I did 52 individual cookies circles and I believe it said here 40 and then waved I got so Many is I followed a strict idea my mom came up with you cut out a piece of parchment paper about 6×6 in size. and Ulei a regular size on the bottom and you basically get a 1 inch ball of dough or make a log and once frozen cut slices half inch thick and you stepped between the parchments.

    once you do so take a one cup measuring scoop bottom to flat in between parchments and then carefully peel the smaller parchment off without breaking your cookie dough. then take a champagne flute because you want small enough and cut a circle from your flat dough. and then with champagne flute still over your circle take off excess do not discard leave it on the side because you will be using it to make more cookies at the very end when you have nine cookies put it in the freezer for 15 minutes and then in the oven for eight minutes.

    that is how I got 52 because I was able to flatten them really flat and cut out the perfect size and I still had enough dough because I saved the straps . It was amazing I got bees were super good and I will say I made the minimum amount of icing it calls for in the recipe and I didn’t want to make more it was extremely sweet but I wish I had because even though it’s almost too sweet you want it that way because the cookies are so dark tasting. so if you want to do double stuffed Oreos I would say go for it. I just thought I would post my information if anybody would like photos I have photos for each step if it helps. I can email them but there is the steps it really helps to use parchment paper to flat in between and get it really thin. like thinner than half inch and then use a champagne flute top not bottom to make your circles and save the scraps for more cookies until you literally have none left.

    I will say these were very time-consuming but don’t let that scare you off because it is worth spending three hours in the kitchen literally and I know they’re supposed to last three days in the fridge once you put that icing in but I may not eat them that long I may eat them in one day LOL. I was thoroughly satisfied. four

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